I prepared the apple and almond cake by modifying the recipe for cream apple cake. I added apples inside and replaced potato starch with an equal amount of almond flour, and also flavored it with orange zest. The result was truly excellent, a delicious, soft, and moist apple cake. For nut lovers, I recommend the apple and walnut cake or the apple and hazelnut cake, rich in flavors and aromas. If you love apples, you can’t miss the apple butter!!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1/2 cup heavy cream
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup almond flour
- 1 lemon (zest, grated)
- 1 orange (zest, grated)
- 1 pinch salt
- 3 Golden apples
- to taste sliced almonds
- to taste powdered sugar
Tools
- 2 Bowls
- 1 Knife
- 1 Grater
- 1 Springform Pan
- 1 Mixer
Steps
Peel the apples and cut them into thin slices.
Place them in a bowl and drizzle with lemon juice.
Crack the eggs into a bowl, add the sugar, orange zest, and salt, and whisk with an electric mixer or whisk at high speed.
Gradually add the cream once the egg and sugar mixture is light and frothy.
Continue to beat for another 5 minutes at medium speed.
Gradually fold in the sifted flours with the baking powder, mixing gently with a spatula.
Add half of the apples.
Pour the mixture into a greased pan.
Decorate the cake surface with the remaining apples and sliced almonds.
Bake at 350°F for about 45 minutes in a preheated static oven.
Remove from the oven and let cool.
Dust with powdered sugar.
Advice
Keeps for 3-4 days in a closed container at room temperature
Keeps for 3-4 days in a closed container at room temperature
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